Baked cheese empanadas or empanadas de queso al horno

Baked cheese empanadas are a healthier altenative to the traditional fried cheese empanadas known as empanadas de viento. I love empanadas and whiel there are so many different types of empanada fillings, and I have yet to try one that I didn’t like, my favorite is the most basic filling: cheese and onion. It is easiest and quickest filling to make, and if you are using the store bought empanada discs (for baking) the whole process is very quick and produces a great appetizer or breakfast. These savory cheese empanadas contrast well with the sugar on top of the empanadas and this is something characteristically Ecuadorian. We sprinkle sugar on the top of cheese empanadas, both baked and fried versions. This is something that my boys love, if there’s a choice of different empanadas on the table, they will choose the ones with sugar on top.

The challenge with empanadas, especially cheese empanadas, is to keep them from leaking when they are baking. A good way to keep them from leaking is to use egg whites to help seal the empanadas, and it also helps to let them rest in the refrigerator for at least 30 minutes before baking. Despite this I always have at least one empanada that leaks every time, it must be because I overstuff the empanadas, I just can’t resist the idea of having as much gooey cheese as possible.

Reader Interactions

Comments

I want to make these for guests tomorrow. I only have brown onion, is that ok? Or should I make a trip to the store? Also, I wonder if I should sauté the onion first. Is this a bad idea? Is it best to put them in raw?

Any type of onions will work. I’ve also made empanadas using caramelized onions and it’s really good – especially when using cheeses like goat cheese or brie. For these either sauteed or raw will work, the raw ones will cook, but will be a little bit crunchier.

Thank you for this wonderful recipe! I made the dough, and added more water than your recipe called for. Otherwise I followed all your directions exactly, and they turned out beautifully, with hardly any leaks at all. I took them to a gathering of friends who have been to Ecuador, as I have, and they all agreed they were very authentic and delicious!

I have made these quite a few times already and they have always been a huge hit. My nephew fell in love with them and now he asks for them all the time!!! They are so delish. Now I have to make some this weekend.

I just tried your empanadas de viento recipe – delicious! The dough was super crumbly for me, though – maybe because of the altitude here in Quito? I think I will add a little vodka to the dough next time to keep it softer without making it tough.
I am looking forward to trying these baked ones, too. It will be great to have a little bit healthier option. Thanks for your yummy recipes.

Primary Sidebar

Post notifications by email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Email Address

Welcome

Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More